Development, structure characterization and stability of food grade selenium nanoparticles stabilized by tilapia polypeptides

作者：Hongyan Tang, Qing Huang, Yulin Wang, Xinquan Yang, Dongxiao Su, Shan He, Jinchao Tan, Qingzhu Zeng, Yang Yuan · 发表于：Journal of Food Engineering · 年份：2019 · DOI：10.1016/j.jfoodeng.2019.109878 · 被引用次数：53 · 研究领域：Selenium in Biological Systems、Proteins in Food Systems、Bee Products Chemical Analysis